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Cannellini Tuna

About this recipe

Cannellini is just a fancy name for white kidney beans. Great Northern beans are similar (so they can be used instead). Rehydrate and cook 1 cup dried beans (yielding 2 cups) or drain and rinse a 19 oz. can.

Instructions

Into a bowl, put:

1 (19 oz.) can cannellini beans (drained and rinsed).

1 average-sized can of tuna (drained and broken up with your hands),

1 cup celery (diced),

½ cup white or purple onion (thinly sliced),

1-2 cups fusilli pasta (first cooked in salted water).

Add:

olive oil to coat,

½ tsp. salt and (very important) ¾-1 tsp. black pepper.

Toss and add:

red wine or balsamic vinegar.

Toss again, taste, and add more vinegar if needed. Keep adding, tossing, and tasting until you got it right. Cover in refrigerator for at least 1 hour before serving.

Notes

This salad keeps well, so you can make it the night before.

Canned chickpeas can be used (but then you have to change the name of the recipe).

Don’t make this with salmon (it sucks). I thought it’d be a good idea but it wasn’t, kind of like the time I tried on ladies’ underwear.